Culinary Arts & Food Service Management


With a modern kitchen and upgraded equipment, VHBG’s John G. Wood (JGW) School offers a 280-hour elective course in Culinary Arts and Food Service Management. Nearly all of the students attending JGW High School can participate in the program and will have the opportunity to gain specific job skills and credentials to support their transition from school to a career in the restaurant or hospitality industry.

This course is designed to equip students with the essential skills and certifications needed to succeed in the restaurant industry. Topics covered will include kitchen safety, food preparation, and dining room service, with a focus on gaining nationally-recognized credentials.

Key components of the curriculum include:

  • Kitchen Safety and Sanitation: Understanding the importance of cleanliness and safe practices in food handling.

  • Nutritional Principles: Learning about healthy food choices and balanced meals.

  • Food-Preparation Techniques: Gaining practical skills in preparing food efficiently and safely.

  • Dining Room Service: Developing customer service skills for working in a restaurant setting.

  • ServSafe Certification: Students will earn nationally-recognized ServSafe certification, valuable in the restaurant industry.

  • ServSafe Food Manager Credential: Students can further enhance their qualifications by earning this credential, focusing on foodborne illness prevention and employee training.

These certifications are valid for three years, enabling students to begin working in the restaurant industry while still completing their studies. This practical experience will help students build self-sufficiency and ease their transition into the workforce or further education.

Programmatically, JGW’s Culinary Arts Training classes will follow the Virginia Department of Education Culinary Competencies for Culinary I and II. Several Culinary Arts I classes will be offered each semester and the maximum class size will be eight students. Culinary Arts II will then be offered to all students who complete the initial session. In aligning our curriculum with the Department of Education’s, students should be able to transition back to their home schools when necessary and continue their training there.

VHBG’s Culinary Arts Training Program qualifies as a “direct service” according to the definition as approved by the Virginia General Assembly. As such, JGW is providing services “to a child with a disability directly by the Virginia Department of Education, by contract, or through other arrangements. (34 CFR 300.175).” In addition to hands-on job training, the School’s qualified staff also provides therapy, rehabilitation activities, and support services such as case management services, care coordination, psychological services, and counseling.